Hearty burritos with shrimp, spinach, eggs, and cheese rolled in soft tortillas for a satisfying, protein-rich breakfast.
# What You'll Need:
→ Seafood
01 - 7 oz medium shrimp, peeled and deveined
→ Vegetables
02 - 2 cups fresh spinach, roughly chopped
03 - 1 small red bell pepper, diced
04 - 1 small onion, finely chopped
→ Eggs & Dairy
05 - 4 large eggs
06 - 1/4 cup whole milk
07 - 1 cup shredded cheddar cheese
→ Tortillas
08 - 4 large flour tortillas (10-inch)
→ Spices & Seasonings
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt
12 - 1 tablespoon olive oil
→ Optional Garnishes
13 - Salsa
14 - Sour cream
15 - Chopped cilantro
16 - Avocado slices
# Directions:
01 - Whisk eggs, milk, salt, and black pepper in a medium bowl until fully combined. Set aside.
02 - Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and red bell pepper; sauté for 3 minutes until vegetables are softened.
03 - Add shrimp and smoked paprika to pan. Cook for 2–3 minutes, stirring, until shrimp turn pink and opaque. Transfer mixture to a separate bowl.
04 - Add spinach to skillet and sauté for 1–2 minutes until wilted. Combine wilted spinach with shrimp mixture. Wipe out skillet if necessary.
05 - Reduce heat to low. Add remaining 1/2 tablespoon olive oil. Pour in reserved egg mixture and gently scramble until just set and creamy.
06 - Return shrimp, vegetables, and spinach to the skillet. Stir until evenly incorporated, then remove from heat.
07 - Heat tortillas briefly in a dry skillet or microwave until flexible.
08 - Divide the shrimp and egg mixture between tortillas. Top each with shredded cheddar cheese.
09 - Fold in tortilla sides, then roll up tightly to create burritos.
10 - Place burritos seam-side down in skillet for 1–2 minutes until golden and crisp, if desired.
11 - Serve hot, garnished with salsa, sour cream, cilantro, or avocado, as preferred.
